This Aubergine Katsu Curry is a delicious vegan take on the popular Japanese dish. It’s perfect for those looking to enjoy a flavorful, plant-based meal that’s both satisfying and healthier than traditional versions. The crispy aubergine slices paired with a rich curry sauce and low-carb cauliflower rice make this dish a treat for vegans and non-vegans alike.
Ingredients:
For the katsu:
- 1 large aubergine
- 100g plain flour
- 200ml plant-based milk
- 100g panko breadcrumbs
- Salt and pepper
- Vegetable oil for frying
For the curry sauce:
- 1 onion
- 2 garlic cloves
- 1 thumb of ginger
- 1 tbsp curry powder
- 400ml coconut milk
- 1 tbsp soy sauce
- 1 tbsp maple syrup
For the cauliflower rice:
- 1 cauliflower
- 1 tbsp olive oil
- Salt and pepper
Method:
- Slice the aubergine into 1cm thick rounds.
- Prepare three bowls: one with flour, one with plant milk, and one with panko breadcrumbs.
- Coat each aubergine slice in flour, then milk, then breadcrumbs.
- Fry the coated aubergine slices in hot oil until golden and crispy.
- For the sauce, fry chopped onion, garlic, and ginger until soft.
- Add curry powder, coconut milk, soy sauce, and maple syrup. Simmer for 10 minutes.
- Blend the sauce until smooth.
- For cauliflower rice, pulse cauliflower florets in a food processor until rice-like.
- Sauté the cauliflower rice in olive oil for 5 minutes.
- Serve the crispy aubergine slices over cauliflower rice, topped with curry sauce.
Don’t hesitate to try this Aubergine Katsu Curry – it’s a flavorful adventure that will satisfy your cravings for comfort food while keeping things plant-based and nutritious. The crispy aubergine, creamy curry sauce, and light cauliflower rice create a perfect balance of textures and flavors that you’re sure to love!